Erode Malli Poo Idly with Tomato Chutney

Wash the rice well and soak it for exactly 2 hours.

Wash the urad dal thoroughly until the water runs clear. Soak it for 1.5 hours.

Grind the soaked urad dal in a wet grinder for 30 minutes, sprinkling water little by little every 5-10 minutes until it fluffs up like a cloud.

Grind the soaked rice (with castor bean kernels). Sprinkle water as needed to keep it cool. Grind to a slightly coarse, sandy texture.

Combine both batters, add salt, and mix thoroughly by hand from the bottom up.

Line your idly plates with a wet, clean white cotton cloth and pour the fermented batter into the molds.

Steam in an idly pot on medium-high heat for 15 minutes.

Heat a generous amount of gingelly oil in a kadai. Add chana dal, dry red chillies, coriander seeds, and cumin seeds. Roast until fragrant.

Add the sliced onions and sauté until soft and translucent.

Drop in the halved tomatoes, fresh mint leaves, and curry leaves. Sauté until the tomatoes are completely soft and mushy.

Turn off the heat and let the mixture cool completely.